Yesterday, I went to my favorite farmers’ market, Countryside in Howe Meadow. After being gone for most of July, I’m back in the swing of things and getting my hands on as much local, summer fruits and veggies as possible!
I’ve always liked zucchini. Before the days of zoodles, I prepared it all sorts of ways. I grilled it, baked it and baked WITH it. It’s versatile and healthy. Zucchini has a decent amount of potassium and is loaded with vitamin C. It’s good for your heart!
Zucchini bread is one of those seasonal indulgences that just feels right about this point in the summer. Sliced and toasted with good butter or cream cheese. Yum! While at the market, I picked up a jar of cashew almond butter from my friends at Nosh Butters. If you haven’t tried their nut butters, I encourage you to partake in their samples the next time you see them at an event. All of their flavors are delicious as well as vegan, gluten free, and palm oil free. I’ve been known to hang out with a jar of nut butter and a spoon on occasion and theirs are some of my favorites. Plus, their business philosophy is right on and it’s another local, small business we can support!
While hanging at their booth at the market, it dawned on me that nut butter would be delicious smeared on zucchini bread. Yes! The cashew almond variety is mellow and has just the right texture to slather on some beautiful bread. I covered up all the pretty green flecks of zucchini before I took this photo. I promise, they’re in there!
If you’re loving all the zucchini and looking for ways to bake with it, try this recipe and get some Nosh nut butter to take it over the top! My recipe is light and not weighed down by tons of brown sugar like some of the ones I’ve seen. You can certainly make this your own by substituting gluten free flour, adding nuts, berries and change the oil type to suit your taste. This recipe can simply serve as a guide! 🙂
Summer harvest is upon us and I’m digging it! What are some of your favorite ways to make zucchini? I’d enjoy hearing new ideas! Happy baking!
From the heart,
You don’t even need a mixer for this recipe! It can be made in a regular loaf pan, mini loaf pans or a lined muffin tin. I usually double or triple it and make tons to freeze or hand out to neighbors, friends and local businesses.
3 cups unbleached all-purpose flour
1 teaspoon aluminum free baking powder
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup coconut oil melted (or whatever oil you like to bake with)
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine wet ingredients in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts (or fruit) if using.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Adjust baking time depending on what size bread you’re making.